Sweet Potato, Black Bean Burritos with Caramelized Onions and Kale
Sweet Potato, Black Beans Burrito with Caramelized Onions and Kale
- 1/2 cup olive oil
- 2 sweet potatos washed thoroughly and cut into small cubes (skin on or off)
- 1 can black beans, drained and rinse
- 1 full bag of Tuscan kale
- 1 cup of shredded sharp white cheddar cheese
- 1 tablespoon of Jalapeno Hot Sauce
- 2 red onions, thinly sliced
- 2 cloves garlic, finely minced
- 1 small garlic clove, finely grated
- kosher salt and fresh ground pepper to taste
- 12 large tortillas, any kind you would like
- Avocado, Greek yogurt or cilantro for topping
1. Thinly slice your red onions. Heat 2 tablespoons olive oil in your skillet and toss onions thoroughly. Then leave them alone (without stirring) for about 5 minutes until some little golden edges start to show up. Give them a good stir, and let them go another 15 minutes more, add garlic, keep stirring about every 5 minutes. Add about 1/4 cup (dry white wine or chicekn stock or water) to deglaze the pan, and use a wooden spoon to scrape up all those brown bits. Set onions aside.
2. In the same skillet, add a little more olive oil and add sweet potatos to the skillet. Season with salt and pepper and let cook with lid on about 8 minutes. Its okay if the potatoes have a little bite to them because they will cook more when reheated. Then add your kale to the skillet and drizzle with chicken broth. Put lid on for kale to wilt. This will seem like a lot of kale but it will shrink down. Let mixture cook for 5 minutes then add in drained and rinsed black beans and add your onions and garlic back to the pan.
3. Season the entire mixture with the two tablespoons of hot sauce. Stir mixture well and set aside to cool. Then begin rolling your burritos. When you are rolling, add your cheese into the burrito mixture.
4. You can freeze your burritos or keep them in the refrigerator (up to one week). Best to reheat burritos on the stove top so the get nice and crispy. Top your burritos with avocado, Greek yogurt or fresh cilantro.
*For a helpful folding guide head over to Molly Yeh’s take on this recipe!